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Prep Time: 30 Minutes Cook Time: 35 Minutes |
Ready In: 65 Minutes Servings: 1 |
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Ingredients:
3/4 pound ground beef |
1/4 pound sweet italian sausage |
1 large sweet onion, diced |
1 1/2 cups sliced fresh mushrooms |
1 (8-ounce) can tomato sauce |
1 1/2 tablespoons cajun seasoning |
1/2 cup (2 ounces) shredded monterey jack cheese |
3 (7.5-ounce) cans refrigerated biscuits |
1 large egg, lightly beaten |
vegetable oil |
toppings: salsa and sour cream |
Directions:
1. Cook ground beef and sausage in a large skillet over medium heat, stirring until mixture crumbles and is no longer pink. Drain and set aside, reserving 2 tablespoons drippings in skillet.
2. Sauté onion in hot drippings 5 minutes or until tender. Add mushrooms; sauté 2 minutes.
3. Return beef mixture to skillet; stir in tomato sauce and Cajun seasoning. Simmer, stirring occasionally, 8 minutes or until liquid evaporates. Cool completely. Stir in cheese. Cover and chill thoroughly.
4. Roll biscuits into 4-inch circles on a lightly floured surface. Spoon 1 tablespoon beef mixture in center of each circle; brush edges with egg. Fold edges over, pressing with a fork to seal. Place on baking sheets, and cover with a damp cloth. Chill up to 2 hours, if desired.
5. Pour oil to a depth of 1/2 inch into a Dutch oven. Fry empanadas in hot oil, in batches, 30 seconds on each side or until golden. Drain on paper towels; serve with desired toppings.
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